was the best cut for pot roast:

nod
nod
nod

Thank you.

Just had a big tender piece on a toasted whole wheat bun. Wow.

cybercat said...

> was the best cut for pot roast:
>
> nod
> nod
> nod
>
> Thank you.
>
> Just had a big tender piece on a toasted whole wheat bun. Wow.


A slice o' heaven on a roll???

Andy

Andy wrote:
> cybercat said...
>
>> was the best cut for pot roast:
>>
>> nod
>> nod
>> nod
>>
>> Thank you.
>>
>> Just had a big tender piece on a toasted whole wheat bun. Wow.
>
>
> A slice o' heaven on a roll???
>
> Andy

Yep! I wouldn't use anything else for pot roast, whether you actually roast
it in a pan with veggies or crock-pot it (with or without veggies). It's
wonderful stuff and has for years remained one of the less expensive cuts.

Last time I made a chuck roast I reserved the drippings (in a container in
the fridge) knowing I'd use them in a couple of days. When I did, I took
the leftovers and (removing most of the *cooked* fat in the meat) sliced the
meat thinly, made gravy using some of the drippings, beef broth and stuff.
Added the sliced beef back to the gravy and heated it through. Talk about a
nice hot roast beef sandwich! And no, not on Wonder Bread! Thick toasted
slices of French bread. Yummmmmmm.

Jill
Jill

Jill

One time on Usenet, "cybercat" > said:

> was the best cut for pot roast:
>
> nod
> nod
> nod
>
> Thank you.
>
> Just had a big tender piece on a toasted whole wheat bun. Wow.

Kewl! I made one last Sunday, and actually got photos with my new
camera. As soon as I have a chance to upload them, I'll post a link so
I can share them with the group...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "cybercat" > said:
>
>> was the best cut for pot roast:
>>
>> nod
>> nod
>> nod
>>
>> Thank you.
>>
>> Just had a big tender piece on a toasted whole wheat bun. Wow.
>
> Kewl! I made one last Sunday, and actually got photos with my new
> camera. As soon as I have a chance to upload them, I'll post a link so
> I can share them with the group...

Can't wait to see!

"Andy" <q> wrote in message ...
> cybercat said...
>
>> was the best cut for pot roast:
>>
>> nod
>> nod
>> nod
>>
>> Thank you.
>>
>> Just had a big tender piece on a toasted whole wheat bun. Wow.
>
>
> A slice o' heaven on a roll???
>


Mmmm HMMM! The thing I was doing wrong was only cooking it 2 hours instead
of 3 or more. Now it is perfect.

On Sat, 20 Jan 2007 19:41:56 -0500, "cybercat" >
wrote:

>was the best cut for pot roast:
>
>nod
>nod
>nod
>
>Thank you.
>
>Just had a big tender piece on a toasted whole wheat bun. Wow.
>
It shreds too.


--
See return address to reply by email

In article >,
"jmcquown" > wrote:

> it in a pan with veggies or crock-pot it (with or without veggies). It's
> wonderful stuff and has for years remained one of the less expensive cuts.

$4/lb here. <choke> A BOGO cut that in half.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>> it in a pan with veggies or crock-pot it (with or without veggies).
>> It's wonderful stuff and has for years remained one of the less
>> expensive cuts.
>
> $4/lb here. <choke> A BOGO cut that in half.

Oh you really don't want to hear that I get it for $1.99/lb. blade cut. I
bought two 4 pounders last time I was at the grocery store and it sure did
make for some nice leftover non-Wonder Bread sliced beef in gravy

Jill

sf wrote:
> On Sat, 20 Jan 2007 19:41:56 -0500, "cybercat" >
> wrote:
>
>> was the best cut for pot roast:
>>
>> nod
>> nod
>> nod
>>
>> Thank you.
>>
>> Just had a big tender piece on a toasted whole wheat bun. Wow.
>>
> It shreds too.

Indeed it does When I was a kid I'd ask mom "are we having 'stringy
meat?'... meaning chuck roast. And I didn't mean that in a bad way. Love
the chuck roast! Nice and tender, pulls apart and goes great with mashed
potatoes - well, before she discovered *instant* mashed potatoes. (sigh)
But the meat was still great and so is the gravy, if you make gravy with the
pan drippings.

Jill

cybercat > wrote:
>Just had a big tender piece on a toasted whole wheat bun. Wow.

Mmmm. Chuck on weck.

--Blair
"Where can I get weck in Phoenix,
I suddenly obsess..."

On Sun, 21 Jan 2007 00:38:40 -0600, Melba's Jammin'
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> it in a pan with veggies or crock-pot it (with or without veggies). It's
>> wonderful stuff and has for years remained one of the less expensive cuts.
>
>$4/lb here. <choke> A BOGO cut that in half.

BOGO? Whazzat?

--
See return address to reply by email

<sf> wrote in message ...

>>$4/lb here. <choke> A BOGO cut that in half.
>
> BOGO? Whazzat?

Buy One Get One (free)

On Sun, 21 Jan 2007 19:32:59 GMT, "Edwin Pawlowski" >
wrote:

>
><sf> wrote in message ...
>
>>>$4/lb here. <choke> A BOGO cut that in half.
>>
>> BOGO? Whazzat?
>
>Buy One Get One (free)
>

thanks

--
See return address to reply by email

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> it in a pan with veggies or crock-pot it (with or without veggies). It's
>> wonderful stuff and has for years remained one of the less expensive
>> cuts.
>
> $4/lb here. <choke> A BOGO cut that in half.
> --

I got mine for $2.49, at Kroger. I always wait until it goes to 2-something.
I hate paying $4 and $5 a lb for roasts. Too many other good thing to eat
until it goes on sale, you know?

I won't pay $2 for chicken, either. I wait until legs and thighs go on sale
for 49-99 cents, and split breasts for 99 cents. OR big fat Perdue
"oven stuffers" (capons?) of 8-9lbs for 79 cents a pound.

In article >, "cybercat" >
wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > $4/lb here. <choke> A BOGO cut that in half.
> > --
>
> I got mine for $2.49, at Kroger. I always wait until it goes to 2-something.
> I hate paying $4 and $5 a lb for roasts. Too many other good thing to eat
> until it goes on sale, you know?

I do know. And I don't pay $4/lb. either and also wait for a sale.
I've usually got one in the freezer.

> I won't pay $2 for chicken, either. I wait until legs and thighs go on sale
> for 49-99 cents, and split breasts for 99 cents. OR big fat Perdue
> "oven stuffers" (capons?) of 8-9lbs for 79 cents a pound.

I don't think I've ever roasted a capon. Do they taste different from a
non-neutered roaster or are they just larger? Seventy-nine cents a pound
sounds like a great price!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
"jmcquown" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> it in a pan with veggies or crock-pot it (with or without veggies).
> >> It's wonderful stuff and has for years remained one of the less
> >> expensive cuts.
> >
> > $4/lb here. <choke> A BOGO cut that in half.
>
> Oh you really don't want to hear that I get it for $1.99/lb. blade cut.

Bone in? I don't think I've seen a bone-in roast in a very long time.
My MIL liked a 7-bone roast, I'm sure it was a chuck.

> bought two 4 pounders last time I was at the grocery store and it sure did
> make for some nice leftover non-Wonder Bread sliced beef in gravy

Four pounds is big. I think I usually get them under three pounds. The
last couple I bought were close to four and seemed huge.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Mon, 22 Jan 2007 08:51:17 -0600, Melba's Jammin'
> wrote:

>In article >, "cybercat" >
OR big fat Perdue
>> "oven stuffers" (capons?) of 8-9lbs for 79 cents a pound.
>
>I don't think I've ever roasted a capon. Do they taste different from a
>non-neutered roaster or are they just larger? Seventy-nine cents a pound
>sounds like a great price!

Capons are not the same as ordinary roasters. They are neutered
roosters. The flesh, from what I have read, is much finer and the
taste is better too.
You usually end up paying more for a capon.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 22 Jan 2007 08:51:17 -0600, Melba's Jammin'
> > wrote:
>
>>In article >, "cybercat" >
> OR big fat Perdue
>>> "oven stuffers" (capons?) of 8-9lbs for 79 cents a pound.
>>
>>I don't think I've ever roasted a capon. Do they taste different from a
>>non-neutered roaster or are they just larger? Seventy-nine cents a pound
>>sounds like a great price!
>
> Capons are not the same as ordinary roasters. They are neutered
> roosters. The flesh, from what I have read, is much finer and the
> taste is better too.
> You usually end up paying more for a capon.
>

Do hens reach 8-9 pounds?

On Mon, 22 Jan 2007 16:49:11 -0500, "cybercat" >
wrote:

>
>"Christine Dabney" > wrote in message

>> Capons are not the same as ordinary roasters. They are neutered
>> roosters. The flesh, from what I have read, is much finer and the
>> taste is better too.
>> You usually end up paying more for a capon.
>>
>
>Do hens reach 8-9 pounds?
>
I honestly don't know

Capons can reach a good size. I think they can be bigger than ordinary
roasters. And capons will most often be labeled as capons.

Christine

In article >,
"cybercat" > wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Mon, 22 Jan 2007 08:51:17 -0600, Melba's Jammin'
> > > wrote:
> >
> >>In article >, "cybercat" >
> > OR big fat Perdue
> >>> "oven stuffers" (capons?) of 8-9lbs for 79 cents a pound.
> >>
> >>I don't think I've ever roasted a capon. Do they taste different from a
> >>non-neutered roaster or are they just larger? Seventy-nine cents a pound
> >>sounds like a great price!
> >
> > Capons are not the same as ordinary roasters. They are neutered
> > roosters. The flesh, from what I have read, is much finer and the
> > taste is better too.
> > You usually end up paying more for a capon.
> >
>
> Do hens reach 8-9 pounds?

What kind of hen? <winks>

I have no trouble finding turkey hens in that weight.....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote
>> Do hens reach 8-9 pounds?
>
> What kind of hen? <winks>

I don know nuthin 'bout no chickens!

>
> I have no trouble finding turkey hens in that weight.....
> --

I read somewhere that hens do not reach that weight so I
started wondering if Perdue Oven Stuffers were capons.

On Mon, 22 Jan 2007 19:11:47 -0500, "cybercat" >
wrote:

>I read somewhere that hens do not reach that weight so I
>started wondering if Perdue Oven Stuffers were capons.

In my experience, if they are capons, they are always labeled as such.
They command a higher price, cause of the tenderness and the texture.
Christine

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> it in a pan with veggies or crock-pot it (with or without veggies).
>>>> It's wonderful stuff and has for years remained one of the less
>>>> expensive cuts.
>>>
>>> $4/lb here. <choke> A BOGO cut that in half.
>>
>> Oh you really don't want to hear that I get it for $1.99/lb. blade
>> cut.
>
> Bone in? I don't think I've seen a bone-in roast in a very long time.
> My MIL liked a 7-bone roast, I'm sure it was a chuck.
>
Nope, no bones. I looked in my freezer and shazaaam! Boneless chuck roast
$1.69/ lb. 3.75/lb. Nice meal deal if you can get it

Jill

Michael "Dog3" Lonergan wrote:
> Melba's Jammin' >
> :
>
>>
>> Four pounds is big. I think I usually get them under three pounds.
>> The last couple I bought were close to four and seemed huge.
>
> The chucks I buy are at least 4 pounds or larger. I grind chuck for
> burgers and love it for pot roast. Like you, I usually wait for a
> sale on them. Can't remember what I pay for them though. I usually
> have 1 or 2 in the freezer to use for pot roast. I go to the butcher
> for fresh chuck when I'm making ground beef for hamburgers. It's
> more expensive but well worth it when making ground beef for
> hamburgers and other dishes.
>
> Michael <- loves a good burger

MMMMM, burgers! If only I had room for a grinder..